Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing

In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, th...

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Main Authors: Alessandro Colletti, Andrea Attrovio, Luisa Boffa, Stefano Mantegna, Giancarlo Cravotto
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Molecules
Subjects:
Online Access:https://www.mdpi.com/1420-3049/25/9/2129
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spelling doaj-ddc2a076044a4fe0b862f782caaa2e252020-11-25T04:05:15ZengMDPI AGMolecules1420-30492020-05-01252129212910.3390/molecules25092129Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) ProcessingAlessandro Colletti0Andrea Attrovio1Luisa Boffa2Stefano Mantegna3Giancarlo Cravotto4Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyDepartment of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyDepartment of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyDepartment of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyDepartment of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, ItalyIn recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.https://www.mdpi.com/1420-3049/25/9/2129soybean curd residueokaranutritional compositionfunctional foodsbiovalorisation
collection DOAJ
language English
format Article
sources DOAJ
author Alessandro Colletti
Andrea Attrovio
Luisa Boffa
Stefano Mantegna
Giancarlo Cravotto
spellingShingle Alessandro Colletti
Andrea Attrovio
Luisa Boffa
Stefano Mantegna
Giancarlo Cravotto
Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing
Molecules
soybean curd residue
okara
nutritional composition
functional foods
biovalorisation
author_facet Alessandro Colletti
Andrea Attrovio
Luisa Boffa
Stefano Mantegna
Giancarlo Cravotto
author_sort Alessandro Colletti
title Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing
title_short Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing
title_full Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing
title_fullStr Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing
title_full_unstemmed Valorisation of By-Products from Soybean (<i>Glycine max</i> (L.)<i> </i>Merr.) Processing
title_sort valorisation of by-products from soybean (<i>glycine max</i> (l.)<i> </i>merr.) processing
publisher MDPI AG
series Molecules
issn 1420-3049
publishDate 2020-05-01
description In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.
topic soybean curd residue
okara
nutritional composition
functional foods
biovalorisation
url https://www.mdpi.com/1420-3049/25/9/2129
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